Tako Poke – Hawaiian Octopus Poke Recipe

Tako poke—octopus poke—is the local’s choice. While tourists flock to the ahi, those who grew up in Hawaii know that tako poke is something special. The tender, slightly chewy texture of octopus paired with sesame and chili creates a poke experience unlike any other.

Tako in Hawaiian Culture

Octopus has been part of Hawaiian cuisine since ancient times, caught using traditional methods like the lure called a leho (cowrie shell). Japanese immigrants brought their own octopus traditions, and the two cultures merged into the tako poke we love today. Hawaiian seafood traditions also include dishes like Squid Luau, where ocean proteins meet local greens in another time-honored preparation.

In Hawaii, you’ll find tako poke at virtually every poke counter, usually right next to the ahi. It’s often more affordable than tuna and has a devoted following. Once you try it, you’ll understand why locals consider it the insider’s pick. To dive deeper into the history and culture of this beloved dish, explore our Talk Story: Art of Poke.

Preparing the Octopus

The key to great tako poke is properly cooked octopus—tender, not rubbery. You have two options:

Buy pre-cooked: Most Asian grocery stores sell cooked octopus (often labeled “boiled tako”). This is the easiest route and guarantees good texture.

Cook your own: If starting with raw octopus:

1. Clean the octopus, removing the beak and innards
2. Bring a large pot of salted water to boil
3. Dip the octopus in and out of the water 3 times (this helps the skin set)
4. Submerge fully and simmer for 45-60 minutes until tender
5. Let cool in the cooking liquid, then slice

Ingredients

• 1 lb cooked octopus, sliced into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 cup sweet onion, diced
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1/2 teaspoon red chili flakes (or Korean gochugaru)
• 1/4 cup ogo (seaweed), chopped – optional but traditional

Instructions

1. Slice the tako: Cut the cooked octopus into 1/4-inch slices or bite-sized pieces. Include the tentacles—they have the best texture.
2. Make the dressing: Whisk together soy sauce, sesame oil, and rice vinegar.
3. Combine: Place octopus in a bowl with sweet onion, green onions, and ogo if using.
4. Dress: Pour the dressing over and toss gently to combine.

5. Season: Add chili flakes and sesame seeds, toss again.
6. Rest: Let marinate 15-20 minutes in the refrigerator. Tako benefits from a longer marination than ahi.
7. Serve: Enjoy chilled as a pupu or over rice.

Texture Tips

• Slice against the grain for more tender bites
• Thin slices absorb more flavor
• The tentacle tips are the most tender part
• If your tako is tough, marinate longer—the acid helps tenderize

Variations

• Kimchi Tako: Add chopped kimchi for Korean-Hawaiian fusion
• Garlic Tako: Add minced garlic and extra chili for punch
• Tako with Cucumber: Add diced Japanese cucumber for crunch

Why Locals Love Tako Poke

Tako poke has a satisfying chew that ahi doesn’t offer. It holds up to bold seasonings without falling apart. It’s more forgiving to make at home since you’re not working with raw fish. And honestly? It just tastes like Hawaii—like someone’s aunty made it for a backyard party. For a plant-based alternative with a similar satisfying texture, try our Tofu Poke.

Try it once, and you might just become a tako convert yourself. If you’re new to poke, our Ahi Poke Hawaiian Style is a great starting point, or explore a different protein with our Salmon Poke.

This recipe is part of our Complete Guide to Hawaiian Poke. Discover all our poke varieties!